Prune and Armagnac Soufflé

Preparation info
  • Makes

    6

    Servings
    • Difficulty

      Medium

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

Prunes and Armagnac are traditionally paired in the southwest of France. Instead of starting with a roux-thickened cooked sauce base as would be done there, you begin by lightening a prune puree with beaten egg whites. Except for a small amount of sugar to stabilize the egg whites, this yolkless soufflé is sweetened only by the prunes themselves. Prunes are an excellent choice for flavoring healthy desserts; because they are so concentrated in flavor, a little goes a long way.